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Truffle Parmesan Polenta Fries

Crispy golden polenta fries get the luxe treatment with a dusting of truffle powder, a shower of pecorino, and a side of whipped ricotta for dipping.
Course Salad/Main Dish/Side Dish
Cuisine Italian American
Prep Time 10 minutes
Cook Time 5 hours 25 minutes
Chill Time 2 hours
Servings 4 Servings
Calories 543kcal
Author Meghan Birnbaum

Equipment

  • Sharp knife
  • Cutting board
  • Rimmed baking sheet
  • Parchment paper
  • Food processor or stand mixer

Ingredients

Polenta Fries

  • 1 16–18 oz Tube precooked polenta
  • Olive oil for brushing
  • ½ cup pecorino romano finely grated (plus more for topping)
  • 1 teaspoon truffle powder white or black
  • Fresh parsley or fried sage for garnish

Whipped Ricotta Dip

  • 1 cup whole milk ricotta drained if watery
  • 2 tablespoon heavy cream or olive oil to loosen
  • 1 teaspoon truffle powder start light, add more to taste
  • Zest of ½ lemon
  • Salt & black pepper to taste

Instructions

  • Prep the polenta: Preheat oven to 425°F. Line a baking sheet with parchment paper. Slice the tube of polenta into ½-inch thick rounds, then cut each round into fry-shaped batons.
  • Bake until crisp: Arrange the fries on the baking sheet and brush generously with olive oil on all sides. Bake for 25–30 minutes, flipping halfway, until golden and crisp at the edges.
  • Whip the ricotta: In a food processor, blend ricotta, cream (or olive oil), truffle powder, lemon zest, salt, and pepper until smooth and fluffy. Transfer to a serving bowl.
  • Finish the fries: While the fries are still hot, sprinkle with truffle powder and extra pecorino. Garnish with parsley or crispy sage.
  • Serve: Pile the fries onto a platter and serve immediately with whipped ricotta for dipping.

Notes

  • Extra cozy: Warm ricotta dip in a small baking dish for a hot version.
  • Wine pairing: A glass of Barolo or a crisp Franciacorta makes this aperitivo hour perfection.

Nutrition

Serving: 1Serving | Calories: 543kcal | Carbohydrates: 46g | Protein: 23g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 879mg | Potassium: 505mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1093IU | Vitamin C: 0.04mg | Calcium: 569mg | Iron: 1mg